There’s something about a quick, protein-packed breakfast that just makes your morning better—and this Bacon and Cheese Breakfast Egg Muffins recipe delivers exactly that. These savory little bites are fluffy, cheesy, salty, and just the right amount of hearty. Whether you’re hustling out the door or meal-prepping for the week, these egg muffins make a convenient and satisfying breakfast that’s easy to love.

The best part? You only need a few everyday ingredients—eggs, cheese, crispy bacon, and your choice of veggies or herbs. Just mix, pour, bake, and boom—your week just got easier. The focus keyphrase “bacon and cheese breakfast egg muffins recipe” might sound like a mouthful, but trust me, you’ll want a mouth full of these after your first bite.

They’re naturally low-carb, gluten-free, and can easily be made dairy-free or vegetarian if needed. Plus, they reheat beautifully (hello, 30-second microwave breakfast!). I’ve personally made these countless times for busy weekdays, potlucks, and even lazy weekend brunches. They never disappoint.

Let’s dig into what makes this recipe so special and why it’s become a household favorite.

What Makes This Bacon and Cheese Breakfast Egg Muffins Recipe Special?

Quick & Easy – Ready in under 30 minutes from start to finish.
Perfect for Meal Prep – Store well in the fridge or freezer and reheat beautifully.
High in Protein – Each muffin is loaded with eggs and bacon to keep you full longer.
Customizable – Add spinach, peppers, onions, or even jalapeños for a fun twist.
Keto-Friendly & Gluten-Free – Naturally fits low-carb lifestyles without sacrificing taste.

This recipe is a lifesaver when you’re short on time but still want something delicious and wholesome. The muffin tin does all the work for you—no standing over the stove, flipping eggs or cleaning multiple pans. A little tip? Use silicone muffin liners for easy cleanup and perfect release every time.

Ingredient Notes

Here’s a quick look at the key ingredients and how you can tweak them to suit your taste:

Eggs: The base of this recipe. Use large eggs for best results. You can also substitute some eggs with egg whites for a lighter version.
Cooked Bacon: Adds a salty, smoky flavor and crispy texture. Turkey bacon works too if you prefer a leaner option.
Shredded Cheese: I like sharp cheddar for its bold flavor, but mozzarella, pepper jack, or even feta work well.
Milk (optional): A splash of milk or cream makes the eggs fluffier. Use dairy-free milk if needed.
Salt & Pepper: Simple seasoning is all you need, but feel free to add garlic powder or paprika for a little kick.
Veggies (optional): Diced bell peppers, onions, mushrooms, or spinach are great add-ins.
Muffin Tin: Non-stick or lined with silicone muffin cups makes cleanup easier and prevents sticking.

How to Make Bacon and Cheese Breakfast Egg Muffins Recipe

Step-by-Step Instructions:

Preheat oven to 375°F (190°C).
Lightly grease a 12-cup muffin tin or use silicone liners for easy release.
Cook your bacon until crispy, then chop into small pieces. Let cool slightly.
In a large mixing bowl, whisk 10 large eggs until fully blended. Add a splash (about 1/4 cup) of milk or cream for extra fluffiness.
Stir in 1 cup shredded cheese and the chopped bacon.
Add any optional vegetables at this stage if using.
Season with salt and pepper to taste.
You can also add a pinch of garlic powder or herbs if you’d like.
Pour the mixture evenly into the prepared muffin cups.
Fill each about 3/4 full—eggs will puff up as they bake.
Bake for 18-20 minutes, or until the egg muffins are set in the center and lightly golden on top.
Let cool in the pan for 5 minutes, then transfer to a wire rack.

Tip: The tops may deflate slightly after cooling—totally normal!

Storage Options

Room Temperature: Let muffins cool completely and leave out for no more than 2 hours.
Refrigerator: Store in an airtight container for up to 4-5 days. Reheat in microwave for 20-30 seconds.
Freezer: Wrap individually and freeze for up to 2 months. Thaw overnight in the fridge or microwave directly from frozen.
Reheating: For best texture, reheat in the microwave or toaster oven until warmed through.

Variations and Substitutions

Vegetarian: Skip the bacon and add sautéed mushrooms or diced tomatoes.
Spicy Kick: Add chopped jalapeños or a pinch of cayenne pepper.
Low-Dairy: Use dairy-free cheese and skip the milk or use oat/almond milk.
Extra Protein: Mix in some chopped cooked sausage or ham with the bacon.
Seasonal Veggies: Add asparagus tips in spring or roasted squash in fall.

Frequently Asked Questions

Can I make these egg muffins ahead of time?
Yes! They’re ideal for meal prep. Store in the fridge or freezer and reheat as needed.

Can I use egg whites instead of whole eggs?
Absolutely. Replace whole eggs with 1 1/4 cups of egg whites or a carton of egg whites.

Why did my muffins deflate?
Eggs puff up in the oven but naturally deflate as they cool. It’s normal and doesn’t affect taste.

How do I keep them from sticking?
Use silicone liners or grease your muffin tin very well. Let them cool slightly before removing.

Can I add vegetables?
Yes, just make sure to sauté watery veggies like mushrooms or spinach to reduce moisture.

Can I double this recipe?
Definitely. Just use two muffin tins and rotate them halfway through baking.

Conclusion

This bacon and cheese breakfast egg muffins recipe is one of those keepers you’ll come back to again and again. It’s quick, versatile, and makes busy mornings way less stressful. You can customize the flavors, freeze extras, and feel good knowing you’re starting the day with a protein-packed meal.

Give them a try and let me know what variations you come up with. Don’t forget to snap a pic and share it—because nothing beats homemade, delicious food you can grab and go.

Bacon and Cheese Breakfast Egg Muffins Recipe – Easy & Delicious!

Author: Sofia
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 12 muffins 1x

Print Recipe

Ingredients

Scale

10 large eggs
1 cup shredded cheddar cheese
6 slices cooked bacon, chopped
1/4 cup milk or cream (optional)
Salt and pepper, to taste
Optional: diced bell peppers, onions, spinach

Instructions

Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin or use silicone liners.
In a bowl, whisk eggs and milk. Stir in bacon, cheese, and seasonings.
Pour mixture evenly into muffin cups (fill 3/4 full).
Bake for 18–20 minutes until set and golden.
Let cool before serving or storing.

Notes

Use non-stick spray or liners to avoid sticking.
Add any pre-cooked veggies or herbs for extra flavor.
Great for freezing and reheating.

Nutrition

Calories: ~130
Fat: 10g
Carbohydrates: 1g
Protein: 9g